Yield:
12–15 muffins
Ingredients:
- 1¾ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ½ cup sugar
- ½ cup vegetable oil
- ½ teaspoon vanilla
- 1 cup finely shredded zucchini
- ½ cup whole cranberries
- 1 cup Cranberry Pomegranate Sugar, divided
- ½ cup water (for glaze)
Instructions:
- Preheat oven to 375°F. Line or grease 12 muffin cups.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat together eggs, granulated sugar, ½ cup Cranberry Pomegranate Sugar, vegetable oil, and vanilla extract.
- Fold in shredded zucchini until well mixed.
- Slowly add dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in whole cranberries.
- Divide batter evenly among muffin cups and bake for 25–30 minutes or until a toothpick comes out clean. Let cool.
For the Glaze:
- In a small saucepan, combine remaining ½ cup Cranberry Pomegranate Sugar and ½ cup water.
- Simmer over low heat until the mixture thickens slightly.
- Remove from heat and allow to cool. Drizzle or dip muffins in glaze before serving.
Serving Tips:
- Top with extra chopped cranberries or a sprinkle of sugar crystals for added texture.
- Serve alongside spiced tea or mulled cider for a cozy pairing.
- Freeze glazed or unglazed muffins for up to 1 month and reheat before serving.
Why Lesley Elizabeth?
Our Cranberry Pomegranate Sugar is made with real fruit infusions for natural flavor and vibrant color. It’s perfect for glazes, toppings, and any recipe needing a burst of fruity sweetness.
Explore more fruit-forward baking ideas on the Lesley Elizabeth recipe blog.